Go Back
Zucchini Fritters with Yogurt Sauce Recipe
Ben Carraoli

Zucchini Fritters with Yogurt Sauce Recipe

I first made these zucchini fritters on a whim, and they instantly became a family favorite. The crispy outside gives way to a tender, savory inside that's just irresistible. Paired with a simple, refreshing yogurt sauce, it's a dish I find myself making again and again.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Calories: 250
Ingredients Method

Ingredients
  

  • For the Zucchini Fritters:
  • 2 medium zucchinis - Fresh firm zucchini will have less water content, making your fritters crispier.
  • 1 teaspoon salt - This is essential for drawing out the moisture from the zucchini.
  • 1 cup all-purpose flour - Acts as the binder that holds the fritters together.
  • 1/2 cup grated Parmesan cheese - Use a fresh block and grate it yourself for the best melt and flavor.
  • 2 large eggs lightly beaten - Binds the ingredients and adds richness.
  • 2 cloves garlic minced - Provides a wonderful aromatic, savory base.
  • 1/4 cup chopped fresh herbs parsley or dill - Fresh herbs brighten up the flavor profile significantly.
  • 1/2 teaspoon black pepper - For a touch of gentle spice.
  • 1/4 cup olive oil for frying - A quality olive oil adds flavor as you pan-fry the fritters.
  • For the Yogurt Sauce:
  • 1 cup plain Greek yogurt - Its thick consistency makes for a rich creamy sauce.
  • 1 tablespoon lemon juice - Freshly squeezed is best for a bright tangy kick.
  • 1 tablespoon olive oil - Adds a smooth finish and a hint of fruity flavor.
  • 1 clove garlic minced - A little goes a long way to infuse the sauce with flavor.
  • Salt and pepper to taste - Adjust to your personal preference.

Method
 

  1. First, grate the medium zucchinis using a box grater. Place the grated zucchini into a colander and sprinkle it with one teaspoon of salt. Let it sit for about 10-15 minutes. This step is crucial because the salt will draw out the excess water from the zucchini.
  2. After letting the zucchini rest, transfer it to a clean kitchen towel or cheesecloth. Gather the cloth and wring it out over the sink, squeezing as hard as you can to remove as much liquid as possible. You'll be surprised by how much water comes out! This is the secret to perfectly crispy fritters.
  3. In a large mixing bowl, combine your squeezed zucchini with the all-purpose flour, grated Parmesan cheese, lightly beaten eggs, minced garlic, chopped fresh herbs, and black pepper. Stir all the ingredients together until you have a thick, well-combined batter.
  4. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of the batter into the pan. Use the back of your spoon to gently flatten each one into a small patty. Cook for 3-4 minutes per side, until they are golden brown and crispy.
  5. Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. While they are cooling slightly, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and creamy.